Spiced Cauliflower and Mint Neapolitan Style Pizza
Whatever the occasion, whether it be a rainy day or a warm summers evening, this spiced cauliflower and mint Ffwrnes pizza recipe is tasty, creative and fun for all the family. Why not explore Ffwrnes even further by visiting their Instagram page to see what they’ve been up to!
- 30 minutes
- Serves 8
- 1kg ’00’ flour with a high gluten content
- 2g fresh baker’s yeast
- 600ml cold water
- 30g table salt
- 400g plum tomatoes
- 1 tsp sea salt
- 400g Cauliflower
- 2 tbsp sesame oil
- 1 tsp chopped dried chillies
- 1 tsp ground cumin
- small bunch of coriander
- 1 crushed garlic clove
- 1 thumb-sized root of ginger
- 170g greek yogurt
- bunch of fresh, finely chopped mint leaves
- juice of half a lemon
- Tip the flour onto your work surface and make a well in the centre. Dissolve the yeast in the water and pour into the middle of the well, a little at a time, whilst using your hands to bring the walls of the flour in so that the water begins to thicken. Once you have reached the consistency of custard, add the salt and bring in the rest of the flour until it comes together as a dough. Knead for 10-15 minutes.
- Cover and leave to rest for 10 minutes before kneading again quickly for 10 seconds.
- Divide the dough into 200g balls and put in a sealed container or a deep baking dish, sprinkled with flour and covered with cling film. Remember to leave enough space for the balls to double in size. Leave to rest overnight, or for at least 8 hours (preferably 24 hours).
Preparing the Base
- Once risen, take one dough ball out of the container using a flour-covered spatula stop it sticking to the dough.
- Put the dough ball onto a well-floured surface, the more flour the better!
- Using your fingertips, press out the dough ball firmly, starting at the centre and working out to the edge. Ensure you leave a centimetre around the rim of the pizza untouched.
- Flip the dough over and repeat the pressing out process on the other side.
- Using the palm of your hand, do one firm push in the centre of the dough ball to ensure the thickness of the base is consistent (not counting the raised edges).
- Take the newly flattened dough on the back of your hands, ensuring the weight is on your knuckles and that your fingertips and nails are not going to poke a hole in the dough.
- Using the back of your hands, stretch the dough out as far as you can without tearing it. Turn the dough through 90 degrees and repeat this stretching. Do this a few times.
- You should now have a disc of dough around 10 inches in diameter, consistently thin but with a slightly thicker rim. If so, you are ready to cook.
The Base Sauce
- Blend the tomatoes and add the sea salt. (less is more for the base sauce).
For the Spiced Cauliflower
- Heat oil on oven proof tray. Add the dried chillies, ground cumin and ginger and cook off the spices.
- Lower the heat and add the thinly sliced cauliflower. Toss the cauliflower in the spices, cover and roast on oven at 180°C for around 10-15 minutes, or until softened.
- Sprinkle with finely chopped coriander.
For the Mint Raita
- Mix together the yogurt, mint and lemon. season to taste.
Cooking the Neapolitan Pizza
- Pre-heat the grill to its highest setting.
- Heat a non-stick frying pan to high.
- Take one of your stretched dough balls and lay it flat in the frying pan.
- Spread a thin layer of tomato sauce onto the dough, leaving a couple of centimetres around the edge for the crust. Add the spiced cauliflower, mint raita and goats cheese.
- Once the base of the pizza has browned (about 1-2 minutes), take the frying pan and place it on the highest shelf, under the grill.
- Once the crust has taken on some colour (again about 1-2 minutes).
- Garnish with sliced spring onions and pomegranate seeds… then tuck in!